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Friday, October 22, 2010

Pickled Turnips

Turnips are one of the more challenging items in the share for me, in large part, I believe, because I just never ate them growing up. So, when confronted with a turnip, I am left absolutely without any history to draw on, no fond memories of meals past, no handy cooking tips passed on from generation to generation.

My go-to has been to mash them with potatoes, which gives the potatoes just a hint of something spicy. It's a lovely way to serve them. Recently, I came across a Pickled Turnips recipe though, and decided to try them out. Pickled turnips are a staple of the Middle Eastern menu, and go great with falafel, salads, baked polenta, and fancy sandwiches. This recipe uses a lot of strong flavors to (I believe) mask the innate turnip-ness of the turnips. For a more turnip-y flavor, cut the chilies and garlic back to half of what is recommended.

Place the sliced turnips and dill in a sterile quart-size canning jar, top with garlic and chilies

In a medium nonreactive saucepan, bring the water, vinegar and salt to a boil. Set aside to cool briefly, then pour warm mixture over the sliced vegetables. Place the lids on the jars and allow to rest at room temperature for up to 6 days, then transfer to the refrigerator. Pickles need to cure for at least 4 days before eating and should be eaten within 1 month.

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There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.